Chewy Lemon Cookies

Name: Chewy Lemon Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tbsp fresh lemon juice; 2 tbsp lemon zest (about 2 lemons); 1/2 tsp lemon extract; 1/2 cup powdered sugar (for rolling)

I'm going to say something controversial: lemon cookies are better than chocolate cookies in the summer. There. I said it. These are bright, tangy, and have this incredible chewy texture that walks the line between cookie and mochi. The secret is using both lemon zest AND lemon juice AND lemon extract. Triple lemon. Most recipes use just one and then wonder why their cookies taste like mild vanilla with a vague citrus suggestion. Nah. We're going full lemon. The powdered sugar coating gives them that beautiful crinkle-crack look and adds a little sweetness that balances the tang. These disappear at any gathering. Like, uncomfortably fast.

Instructions

1
Mix the dry ingredients
Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
2
Cream butter and sugar
Beat softened butter and granulated sugar on medium speed for 3 minutes until pale and fluffy. Add the egg and beat until combined. Add lemon juice, lemon zest, and lemon extract. Beat until everything is incorporated. The mixture might look slightly curdled from the lemon juice. That's fine, it'll come together.
3
Combine
Add the flour mixture and mix on low until just combined. The dough will be soft and slightly sticky. If it's too soft to scoop, refrigerate for 15-20 minutes.
4
Shape and coat
Scoop tablespoon-sized balls and roll them in powdered sugar until generously coated. Place on parchment-lined baking sheets 2 inches apart.
5
Bake
Bake at 350°F (175°C) for 10-12 minutes until the edges are set and the tops have cracked through the powdered sugar. The centers should be soft. The cracks will reveal the bright yellow cookie underneath the white sugar and it looks incredible.
6
Cool
Cool on the pan for 5 minutes, then transfer to a wire rack. These are great warm but even better at room temperature when the chew fully develops.

Baker's Notes

Zest the lemons BEFORE juicing them. Trying to zest a juiced lemon is like trying to peel a deflated balloon. Don't do that to yourself.
Use fresh lemons, not bottled lemon juice. Bottled juice tastes flat and slightly metallic. You'll notice the difference immediately.
Lemon extract is the amplifier. It pushes the lemon flavor from 'nice' to 'oh sh*t that's lemony.' Don't skip it.
The powdered sugar coating melts slightly during baking, creating a thin sweet shell. Roll them generously.

Nutrition

Calories

130

Fat

Carbs

21g

Protein

Sugar

13g

Serving

1 cookie

FAQ

Can I use bottled lemon juice?

Fresh lemon juice only. Bottled juice tastes flat and metallic, and in a cookie this simple, you'll notice immediately. You need about 2 lemons.

Why are my lemon cookies flat?

The dough needs to be chilled before rolling in powdered sugar. Warm dough spreads too much. Chill at least 2 hours, ideally overnight.

Can I add lemon zest?

Absolutely. The recipe already includes zest. If you want even more lemon punch, add an extra teaspoon of finely grated zest to the dough.

How do I get the bright yellow color?

The yellow comes from the lemon zest and egg yolks. For a more vibrant yellow, add a tiny drop of yellow gel food coloring to the dough.

Ingredients

Instructions

Mix the dry ingredients

Cream butter and sugar

Combine

Shape and coat

Bake

Cool

Baker's Notes

Nutrition

Notes

FAQ

Reviews

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